In a large heavy-bottomed pot heat the oil over medium heat. Add the onion and cook, stirring occasionally until well-browned 5-6 minutes. Add garlic and let it cook for a minute or so. Add the spices and toast for 30 seconds. Then stir in the tomato paste.Pour in the vegetable broth and then the coconut milk. Season with salt and pepper to taste. Let simmer for approximately 10 minutes.Add potatoes, green beans, and carrots. Raise heat to medium-high and allow to boil for 20-25 minutes. Stir in spinach leaves, chick peas, lime juice. Cook until spinach leaves have wilted. Serve over rice.Serves 6